1 bag (16 oz.) frozen vegetables - cauliflower, broccoli, chestnuts
1 can golden cream of mushroom soup
1 c. (4 oz.) shredded cheddar cheese
1/3 c. sour cream
1/4 tsp. pepper
1 can French fried onion rings

Thaw and drain frozen vegetables. Combine vegetables and 1/2 cup of cheese, sour cream, pepper and 1/2 of a can of onion rings. Put into 2 quart casserole and cover.

Bake at 350 degrees for 30 minutes. Top with remaining cheese and onion rings. Bake uncovered for 5 minutes.